Easy Homemade Meatballs
These classic Italian-style meatballs combine ground beef and ground pork for the ultimate flavor and texture. The secret to keeping them incredibly moist lies in the breadcrumb and milk mixture, which creates a tender interior while the oven gives them a beautifully browned exterior.
Equipment
- Rimmed baking sheet or large baking pan
- Parchment paper or aluminum foil
- Large mixing bowl
- Small bowl - for soaking breadcrumbs
- Whisk or fork
- Cookie scoop or ice cream scoop - 2-tablespoon size, optional but helpful
- Instant-read meat thermometer
- Measuring cups and spoons
Ingredients
- 1 pound ground beef - 450g, 80-85% lean
- 1 pound ground pork - 450g
- 1 cup plain breadcrumbs - 120g, or Italian breadcrumbs
- ½ cup whole milk - 120ml
- 2 large eggs - lightly beaten
- ½ cup Parmesan cheese - 50g, grated
- 3 cloves garlic - minced
- ¼ cup fresh parsley - 15g, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- 2 tablespoons olive oil - for greasing the pan
For Serving (Optional)
- marinara sauce - for serving
- spaghetti - cooked, for serving
- hoagie rolls - for meatball subs
- mozzarella cheese - for topping
- fresh basil - for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly greased foil. Drizzle with olive oil and spread evenly across the surface.
- In a small bowl, combine breadcrumbs and milk. Stir gently and let sit for 5 minutes to allow breadcrumbs to absorb the milk and soften.
- In a large mixing bowl, lightly beat the eggs with a fork or whisk. Add Parmesan cheese, minced garlic, parsley, salt, black pepper, Italian seasoning, and onion powder. Stir until well combined.
- Add ground beef, ground pork, and the soaked breadcrumbs to the bowl. Using your hands, gently mix just until combined and no streaks remain. Be careful not to overmix.
- Using a cookie scoop or your hands, portion the meat mixture into equal-sized balls, about 1.5 inches in diameter. Place on the prepared baking sheet about 1 inch apart.
- Bake on the middle rack for 20-25 minutes, until golden brown and cooked through. Internal temperature should reach 165°F (74°C) when tested with a meat thermometer.
- Remove from oven and let rest on the baking sheet for 5 minutes before serving. This allows juices to redistribute for maximum moistness.
Notes
- Panade is crucial: Don't skip soaking breadcrumbs in milk - this is the secret to tender, moist meatballs that never dry out.
- Avoid overmixing: Mix ingredients just until combined. Overworking the meat develops proteins too much, resulting in dense, tough meatballs.
- Meat ratio matters: The 80-85% lean beef and ground pork combo provides optimal flavor and moisture. Too lean and your meatballs will be dry.
- Keep hands damp: When rolling meatballs, lightly wet your hands with cold water to prevent the meat from sticking.
- Uniform sizing: Use a cookie scoop to ensure all meatballs are the same size for even cooking.
- Don't crowd the pan: Space meatballs at least 1 inch apart on the baking sheet to allow proper air circulation and browning.
- Make ahead: Shape meatballs up to 24 hours in advance and refrigerate covered. Freeze uncooked for up to 3 months.
- Storage: Refrigerate cooked meatballs in an airtight container for up to 4 days. Reheat gently in sauce on the stovetop.
- Turkey or chicken option: Substitute ground turkey or chicken for a leaner version; add an extra tablespoon of olive oil to compensate for less fat.
- For extra browning: Turn on the broiler for the last 2-3 minutes of baking, watching carefully to prevent burning.